Pumpkin Curry
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and keeps well for several days in the refrigerator.
Serve with Brown Rice or Cilantro Rice or Cumin Rice
AND
Serve with Raita
Ingredients
| 1 Tbsp. Olive oil |
| 4 clove Garlic, raw (thinly sliced) |
| 1 Tbsp. Ginger root, raw (finely minced) |
| 1 large White onions (thinly sliced) |
| 1 tsp.. Ground cumin |
| 2 tsp. Garam masala |
| 2 tsp. Ground coriander |
| 1/2 tsp. Ground turmeric |
| 1/4 tsp. Red Pepper Flakes (optional) |
| 2 15 ounce can Canned no salt added chickpeas |
| 1/2 cup Lite Coconut Milk |
| 1/2 tsp. Salt |
| 1 lime yields Lime juice, raw |
| 1 15-ounce can Pumpkin, canned, without salt |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
Instructions
Add the olive oil, and when it is hot, add the garlic and ginger.
Cook for about 2 minutes. Stir frequently.
Add the onion and increase the heat to medium high.
Cook for about 5 minutes. Stir frequently.
Add the cumin, garam masala, coriander, and red pepper flakes.
Cook for about 1 minute. Stir frequently.
Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.
Stir well and reduce the heat to medium low until the curry is just simmering.
Simmer for about 25 minutes and add the cilantro.
Stir and then serve topped with the Raita.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cilantro Rice
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 25 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Cumin Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
AND
Serve this recipe with one of these vegetable side dishes.
Raita
Place the grated cucumber between two sheets of paper towels and press out the excess water. Place the grated cucumber, yogurt, cilantro, lime juice, garam masala and green onion in a small bowl and fold together gently. Chill well before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant. Serve without Raita.
Recipe Notes
This recipe is really delicious and you can take it as spicy is you want by adding a bit of cayenne pepper along with the red pepper flakes. The spice is a great balance to the sweetness of the pumpkin and the umami flavors of the chickpeas and onions.